Choice of three Cold Mezes served with fresh baked Cazbar bread
" Barbunya Pilaki" Traditional Turkish meze made with stewed cranberry beans with carrots potatoes and garlic. V, GFOpt
" Stuffed Grape Leaves" Turkish grape leaves hand rolled with jasmine rice, toasted pine nuts, black currants, dill, and allspice, poached in a lemon and sweet onion broth. Served with house-made bread. V, GFOpt
"As the story goes the Iman's wife made this dish for him and after tasting one bite he fainted ,it was so good." Roasted eggplant stuffed with carmalized onions, toasted pine nuts, black currants, and minced vine ripened tomatoes.
"Mixed Mezze Plate"
Hand peeled garbanzo beans, sesame tahini paste, freshly squeezed lemon juice, chopped garlic, and toasted cumin pureed together and seasoned to perfection. Served with house-baked bread. V, GFOpt
Fire roasted eggplant, extra virgin olive oil, and sesame tahini paste pureed smooth and seasoned to perfection. Served with house baked bread. V, GFOpt
The original ratatouille; Italian eggplant, summer squash, zucchini, and red onion sauteed in olive oil and then stewed with vine-ripened tomatoes and tomato puree, finished with fresh oregano. V, GFOpt.
"Strained Garlic Yogurt" Turkish strained yogurt spiked with fresh roasted mint hand minced garlic and dill. Served with Cazbar pita bread. Vg, GFOpt
Hand mashed hardwood smoked Italian eggplant, Turkish yogurt, and sweet roasted garlic. Served with house made bread. Vg, GFOpt
Vine-ripened tomatoes, isot, marash, and cubanelle peppers all minced. Paired with pomegranate molasses and extra virgin olive oil. Served with house-made bread. V, GFOpt
Turkish yogurt with shredded cucumbers, extra virgin olive oil, and minced garlic. Served with house-made bread. Vg, GFOpt
"Spicy Walnut Dip" Toasted chopped walnuts, spicy red pepper paste, and pomegranate molasses. Served with house-made bread. V, GFOpt
Poached and chopped beets, topped with garlicky Turkish yogurt. Served with house-made bread. Vg. GFOpt
A mix of baby black kalamata, green cerignola, and purple Nicoise olives, house marinated in extra virgin olive oil, fresh oregano, minced garlic, and chopped flat leaf parsley. Served with house made bread. V, GFOpt